DHO Douglas DBA Jersey Mikes Tifton

Observed cut tomatoes being cooled by unapproved method. Tomatoes were placed in deep containers, wrapped tight in saran wrap and stacked on top of each other in walk-cooler after slicing. CA: When cooling use thin shallow containers, lightly cover, do not stack, and do not overfill. COS: Tomatoes were vented and unstacked to ensure tomatoes would cool down within 4 hours.

Observed cut lettuce and tomatoes being cooled by unapproved method. Lettuce and tomatoes were placed in shallow and deep containers, wrapped tight in saran wrap and stacked on top of each other in walk-cooler after shredding and slicing. COS: Lettuce an tomatoes were vented and spread out where it wasn't stacked to ensure lettuce would cool down within 4 hours. Recommend keeping commercially packaged items (sauces and salad dressings) not on top shelf and leave top shelf for cooling lettuce and tomatoes to prevent contamination when foods are left uncovered while cooling.

Observed food prep employee with no hair restraint. CA: Ensure all food workers were an approved hair restraint. This can be a hat that has hair tucked in it in the front. (can have hair out back as long as it doesn't fall and exposed to food. A net hair restraint.

Observed cut lettuce being cooled by unapproved method. Lettuce was placed in shallow containers, wrapped tight in saran wrap and stacked on top of each other in walk-cooler after shredding. COS: Lettuce was vented and spread out where it wasn't stacked to ensure lettuce would cool down within 4 hours. Recommend keeping commercially packaged items (sauces and salad dressings) not on top shelf and leave top shelf for cooling lettuce and tomatoes to prevent contamination when foods are left uncovered while cooling.

Observed lettuce in walk-in-cooler in progress with cooling not 41 degrees Fahrenheit or below within 4 hours (start around 9am - 45 degrees Fahrenheit at 2:00pm). COS: POC discarded improperly cooled lettuce.

Observed sliced tomatoes in tightly packed container, tightly covered not cooling rapidly enough to reach 41 degrees Fahrenheit by the 4-hour time limit. Started at 1:55pm (53 degrees Fahrenheit) - 2nd temp at 2:55pm (52 degrees Fahrenheit). Food needs to decline an average of 3 degrees Fahrenheit per hour (the most rapid cooling occurs with larger temperature differences). COS: PIC and EHS uncovered tomatoes and spread slices out for more rapid cooling.

Observed sliced tomatoes not cooled to 41 degrees Fahrenheit before being placed out of temperature control. (Sliced at 1:55pm) COS: Placed in walk-in-cooler (WIC) at 2:15pm to properly cool.

Observed cut lettuce being cooled by unapproved methods. Large quantities of lettuce were placed in deep container and wrapped tightly and and sliced tomatoes were placed tightly packed and tightly wrapped. COS: PIC discarded lettuce since time limit had been exceeded. PIC and EHS uncovered tomatoes and separated the tomatoes in walk-in-cooler. Monitor temperatures to ensure food reached 41 degrees Fahrenheit or below within 4 hours of starting prep.

Observed food employee (PIC) with nails longer than the tips of fingers.

Observed food employee with jewelry on hands/arm other than plain band (rings with stones/designs in metal).

Observed employees not using designated area for working beverage storage. Two single-service cups with lids and straws were stored on food contact surface and on top of food for service. COS: PIC discarded drinks.

Observed chemical sanitizer at 3-comp sink and sanitizer buckets at concentration below required minimum (150ppm minimum per label) - measured at below 100ppm. COS: PIC drained sink and buckets and remade sanitizer. Always verify sanitizer concentration is as required with test strip.

Observed cut lettuce being cooled by unapproved methods. Large quantities of lettuce was placed in deep container and wrapped tightly. COS: PIC moved lettuce to walk-in-cooler and uncovered for cooling. Monitor temperatures to ensure food reached 41 degrees Fahrenheit or below within 4 hours of starting prep.

Observed chemical sanitizer at 3-comp sink and sanitizer buckets at concentration below required minimum (150ppm minimum per label) - measured at below 100ppm. COS: PIC used tablets in 3-comp sink and verified sanitizer concentration was as required with test strip.

Observed front reach in cooler with condensation dripping onto food display shelves. CTM: Defrost cooler to remove ice buildup. Repeat as needed to prevent ice accumulation.